It’s a week of Valentine’s inspired sweet treats here on PTHN.
Since quitting dark chocolate a week ago, I’m staving off feelings of deprivation by baking. And baking. And baking.
I tend to go overboard on these things. Spurred by my fear that there won’t be “enough”. I affectionately refer to this as my scarcity complex.
Luckily, these cookies are definitely good enough.
Hints of carob, cinnamon and coconut come together with a subtle sweetness, enhanced by a touch of salt.
I can’t believe they’re not chocolate.
By the way, you’ll be happy to know that my scarcity complex also applies to vegetables.
Carob Cookie Bites
Makes: 24 one-inch cookies, Cook time: 12 minutes, Oven temp: 350 degrees F
- 2 cups almond flour
- ½ cup shredded unsweetened coconut
- ½ tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup carob powder
- 3 T. organic blonde coconut palm sugar
- 1 tsp. ground cinnamon
- ½ cup coconut oil
- 1/4 cup unsweetened applesauce
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees F.
- Prepare a baking sheet by lining it with parchment paper.
- Place coconut oil in a small pot and place over medium-low heat, just to melt.
- Meanwhile, in a large bowl combine almond flour, shredded coconut, baking soda, salt, carob powder, palm sugar, and cinnamon. Stir to mix ingredients.
- Once coconut oil is melted, remove from heat and stir in applesauce and vanilla extract (using the pot saves you from cleaning another bowl).
- Add wet ingredients to the dry and mix to incorporate.
- Scoop a rounded teaspoonful and form into a ball. Place ball on prepared cookie sheet and flatten with the palm of your hand. Lightly sprinkle with coarse salt.
- Bake cookies for 12 minutes. Remove from oven and cool prior to removing from parchment.
Serving Size: 1 cookie, Calories: 128,Carbohydrates: 6.2g, Protein:2.4g, Fat:10.7g, Fiber:1.4g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.